Cook the quinoa in the coffee until super fluffy and overcooked (about 25 mins). Fluff it with a fork and let it cool down.

In a vitamix or food processor blend the almond milk and dates until the dates are completely broken down. Add the rest of the ingredients and blend until it is smooth and creamy. Place into four little serving dishes and refrigerate for two hours. Enjoy!

I think in 10 years of eating like a vegan I might have purchased tofu twice but recently something tweaked my curiosity when I was looking for ideas since I have everyone at home interested in eating healthier AND one nutritarian like me now.

Hence the decision to buy tofu…to make a tofu scramble.

I started off with this recipe as my guide and I’m glad I did. It was so good!

Saute the onion in a non-stick pan until golden. Add water if it starts to stick. Throw in garlic, carrot, pepper and mushrooms and cook until tender. Crumble the tofu into small bite sized pieces and add it to the pan. Cook for 10 minutes stirring often until it’s drying up.

Add the spice blend, nutritional yeast, black pepper and hot sauce. Cook a bit longer until the water dries up.

Serve immediately topped with salsa.

Note: Since I made a large quantity I didn’t get any of the browning that is mentioned in the original recipe but I doubt that made a difference since I had the caramelized veggies to add lots of flavour. I did find it a bit dry inside the tofu bits and used the salsa to moisten it up. It could vary depending on how firm the tofu is.